A manager is choosing where to buy meat and produce for a restaurant. What is the most important requirement for suppliers under the Food Code?
a.They must hold organic certification and display the USDA organic seal on every shipping case
b.They must operate a refrigerated warehouse within one mile of the kitchen, so food spends less time in transit
c.They must submit the lowest competitive bid of any distributor licensed to sell wholesale in the county
d.They must be approved, reputable suppliers who meet applicable laws and can show inspection compliance
解析
Food must be obtained from approved, reputable suppliers that comply with applicable federal, state, and local laws and are inspected as required, because food safety begins with a safe source. Organic certification, warehouse distance, and the lowest bid are business or marketing considerations, not food safety controls — a certified-organic or nearby supplier can still be an unapproved source. Buying from unapproved sources, such as an unlicensed roadside seller, is prohibited.
法律依据: FDA Food Code §3-201.11免费刷完整 500 道题库 — 无需注册。
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同考点相关题目
- A delivery of fresh chicken arrives. At what maximum internal temperature should cold TCS food like raw chicken be received?
- Hot TCS food, such as a delivery of hot soup from a commissary, must be received at what minimum temperature?
- A shipment of frozen shrimp arrives. Which sign indicates it was thawed and refrozen and should be rejected?
- Live shellfish (such as oysters and clams in the shell) may be received in refrigerated equipment held at an ambient (air) temperature no higher than:
- How long must a food establishment keep the shellstock identification tags that come with live shellfish?
- Shell eggs must be received in refrigerated equipment that keeps an ambient (air) temperature of:
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